Pumpkin Ginger Soup

Ingredients:

• 1/2 pumpkin

• 1 large piece ginger

• 1 head garlic

• 1 onion

• Olive oil

• Salt

• Pepper

• 1 teaspoon nutmeg

• Coconut cream

• Water

• Scallion for garnish

Instructions:

1.) Preheat oven to 220C

2.) Cut pumpkin into chunks 3-5cm across

3.) Cut top off head of garlic revealing cloves

4.) Cut onion in half base to pole and then each half into thirds. Toss all vegetables in olive oil and salt and pepper

5.) Roast in over from 1 hour or until soft and browned (onion may be slightly burnt on ends, this is good)

6.) Remove pumpkin skins by scooping flesh with spoon, remove garlic skin by squeezing inner contents out into food processor (should easily squeeze out, if not roast longer)

6.) Working in batches if necessary blend all roast vegetables in food processor

7.) Add to pot on stove. Stir in can or coconut cream and season with nutmeg and ginger. Thin with water to desired consistency.

8.) Garnish with scallions, best served with french bread such a baguette

Variations: Instead of pumpkin a 1 to 1 substitution of sweet potatoes can also be used or any combination of sweet potato and pumpkin

Instead of nutmeg, 5 spice also makes a good choice of seasoning

If you omit the coconut cream and nutmeg and add 1/4 cup tahini, the blended vegetables can be eated as a dip or spread

Be careful when choosing coconut cream to pick an option that does not contain histamine releasing additives.